I’ve attached a menu tailored to your requirements for the upcoming event. please have a look and let me know your thoughts—I’d be happy to adjust any items or provide alternative options based on your preferences.
Looking forward to hearing your feedback.
Warm regards,
Cristi
🥂 amuse-bouche (optional)
Japanese chawanmushi with crab and chive oil
A silky savoury custard infused with dashi, topped with fresh crab and a drizzle of chive oil, served warm in a small cup.
⸻
Starter
Seared scallops with pea purée and yuzu brown butter
Hand-dived scallops lightly seared, served over a vibrant English pea purée with a drizzle of yuzu brown butter and micro herb garnish.
Or
Heirloom tomato and burrata salad with shiso and pickled shallot
A colourful selection of seasonal heirloom tomatoes, creamy burrata, fresh shiso leaves, and lightly pickled shallots with cold-pressed olive oil.
⸻
Main
Miso glazed black cod with charred spring onions and dashi broth
Beautifully marinated black cod fillet with a caramelised miso glaze, served with charred spring onions and a light, fragrant dashi broth.
Or
Herb-crusted rack of lamb with broad bean fricassee and mint jus
Locally sourced lamb rack with a herb and breadcrumb crust, served with a broad bean and baby leek
